Cool coffee granitas

Cool coffee granitas

Second helpings of coffee granitas are usually required.

Eliza Osborne

As I write, it is about a thousand degrees. And said to be staying there as we slog through this existential climate change, which I believe used to be known as summer. I was going to write about new and exciting developments in the pizza world, but probably no one south of the Nordkapp is going to turn on an oven much before October if this keeps up. So pizza will have to wait for who knows when, and, instead, I’ll offer something that’s really cold, really easy, and really good. You’ll love it, I promise.

Hang on a minute, I have to go open the refrigerator door and lie down on the floor in front of it for a while first. Be right back . . .

Okay that’s better.

I first had this, coffee granita, in Sicily a few years ago. Granita is, basically, flavored ice chips, and there are many variations. In Sicily, where the temperatures in summer are so high that they can’t be measured by instruments invented by humans, this is often breakfast. Topped with some whipped cream, it can make what lies ahead as the sun ascends seem more bearable. I remember sitting in a plaza having some for the first time and thinking Wow!!! This stuff is Great!!! Or I would have thought that if it hadn’t been too hot for so many exclamation points. I wish I were there again now, though. It’s probably cooler.


Coffee Granita

Italy is a place where coffee plays a serious cultural role, so it’s possible that they start with freshly brewed espresso. We’re not doing that: substituting instant espresso will simplify the workload here and, time in the freezer aside, you can put this together very quickly and easily. The reward far outweighs the effort. Make sure you offer blessings to the ground walked on by whoever invented it.

Serves six or so, keeping in mind that second helpings are usually required and appreciated.

Fill a quart measure with boiling water.

Add eight heaping teaspoons of instant expresso, available in supermarkets - Medaglia d’Oro and Ferrara are two brands. I have both and usually use four teaspoons of each, but no matter. I use a measuring teaspoon and dip it into the jar. Heaping, as I said.

Add slightly more (a tablespoon more) than 3/4 c. of sugar. Stir to dissolve.

Add both the coffee and the sugar to the water. It defies reason, but putting them into your quart measure first results in a smaller amount of liquid than doing it the way I said. If you want to know why, you’ll have to call your high school chemistry teacher, I haven’t the faintest.

Let the mixture sit on the counter for a while, at least 20 minutes. Or longer. Or put it in the refrigerator for a bit. You can go lie down somewhere while you wait for it to cool down some.

When it has, add:

2 tsp. vanilla

4 tsp. Kahlua

If the mix is too hot the alcohol will evaporate, and I think the alcohol is what keeps the granita in a large grained, slushy state, even when frozen. I haven’t checked this out with my old chemistry teacher either, but that’s my theory and I’m sticking to it.

You can put this into the refrigerator for a few hours to cool it further, which will make freezing it quicker, or proceed immediately to freezing.

Pour the mixture into a flat stainless steel pan with high sides, a roasting pan, for example. Do not use a non-stick pan, it will be ruined. Clear a flat spot in your freezer and put in the pan. After an hour, and every half hour after that, scrape down the mixture with a large fork, putting the pan back into the freezer after each scrape. it will take a few hours to freeze it all, and it will look like large flakes. It stays in a servable state for a good while, so it can be made a day ahead. It’s still good after that, too, if there’s any left.

Watch out when you remove the pan for the first few scrapes, it’s easy to spill. I knew from the beginning that this would be a permanent part of my life, so I bought NordicWare covered metal pans from Amazon for this. Up to you, but, again, be careful of spills in the beginning.

Serve with sweetened whipped cream. The granita is sweet enough, so I use very little sugar in the cream. It’s a good idea to use chilled bowls for serving, it melts fast. Fabulous for dessert on a hot evening. If you decide to have this for breakfast, and why not, tell your mother I said it’s okay to have a little whipped cream at the beginning of the day. Life is better that way, sometimes.

Pamela Osborne lives in Salisbury.

Latest News

To mow or not to mow?

To mow or not to mow?

A partially mowed meadow in early spring provides habitat for wildlife while helping to keep invasive plants in check.

Dee Salomon

Love it or hate it, there is no denying the several blankets of snow this winter were beautiful, especially as they visually muffled some of the damage they caused in the first place.There appears to be tree damage — some minor and some major — in many places, and now that we can move around, the pre-spring cleanup begins. Here, a heavy snow buildup on our sun porch roof crashed onto the shrubs below, snapping off branches and cleaving a boxwood in half, flattening it.

The other area that has been flattened by the snow is the meadow, now heading into its fourth year of post-lawn alterations. A short recap on its genesis: I simply stopped mowing a half-acre of lawn, planted some flowering plants, spread little bluestem seeds and, far less simply, obsessively pluck out invasive plants such as sheep sorrel and stilt grass. And while it’s not exactly enchanting, it is flourishing, so much so that I cannot bring myself to mow.

Keep ReadingShow less

Where the mat meets the market

Where the mat meets the market

Kathy Reisfeld

Elena Spellman

In a barn on Maple Avenue in Great Barrington, Kathy Reisfeld merges two unlikely worlds: wealth management and yoga, teaching clients and students alike how stability — financial and emotional — comes from practice.

Her life sits at an intersection many assume can’t exist: high finance and yoga. One world is often reduced to greed, the other to “woo-woo” stretching. Yet in conversation, she makes both feel grounded, less like opposites and more like two languages describing the same human need for stability.

Keep ReadingShow less
Capitol hosts first-ever staging of Civil War love story

Playwright Cinzi Lavin, left, poses with Kathleen Kelly, director of ‘A Goodnight Kiss.’

Jack Sheedy

Litchfield County playwright Cinzi Lavin’s “A Goodnight Kiss,” based on letters exchanged between a Civil War soldier and the woman who became his wife, premiered in 2025 to sold-out audiences in Goshen, where the couple once lived. Now the original cast, directed by Goshen resident Kathleen Kelly, will present the play beneath the gold dome of Connecticut’s Capitol in Hartford as part of the state’s America250 commemoration — marking what organizers believe may be the first such performance at the Capitol.

“I don’t believe any live performances of an actual play (at the Capitol) have happened,” said Elizabeth Conroy, administrative assistant at the Office of Legislative Management, who coordinates Capitol events.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

Hunt Library launches VideoWall for filmmakers

Yonah Sadeh, Falls Village filmmaker and curator of David M. Hunt Library’s new VideoWall.

Robin Roraback

The David M. Hunt Library in Falls Village, known for promoting local artists with its ArtWall, is debuting a new feature showcasing filmmakers. The VideoWall will premiere Saturday, March 28, at 6 p.m. with a screening of two short films by Brooklyn-based documentary filmmaker and animator Imogen Pranger.

The VideoWall is the idea of Falls Village filmmaker Yonah Sadeh, who also serves as curator. “I would love the VideoWall to become a place that showcases the work of local filmmakers, and I hope that other creatives in the area will submit their work to be shown,” he said.

Keep ReadingShow less

A bowl full of stars

A bowl full of stars

A bowl full of stones.

Cheryl Heller

There’s a bowl in my studio where pieces of the planet reside. I bring them home from travels, picking them up not for their beauty or distinction but for their provenance. I choose the ones that speak to me — the ones next to pyramids, along hiking trails, on city sidewalks or volcanic slopes.

I like how stones feel in my hand: weighty, grounding. I don’t mind them making my pockets and suitcase heavier. The bowl is about the size of an average carry-on. It has been years since it was light enough for me to lift.

Keep ReadingShow less
One-woman show brings Mumbet’s fight for freedom to Scoville Library
One-woman show brings Mumbet’s fight for freedom to Scoville Library
One-woman show brings Mumbet’s fight for freedom to Scoville Library

On March 29, writer, producer and director Tammy Denease will embody the life and story of Elizabeth Freeman, widely known as Mumbet, in two performances at the Scoville Library in Salisbury. Presented by Scoville Library and the Salisbury Association Historical Society, the performance is part of Salisbury READS, a community-wide engagement with literature and civic dialogue.

Mumbet was the first enslaved woman in Massachusetts to sue successfully for her freedom in 1781. Her victory helped lay the legal groundwork for the abolition of slavery in the state just two years later. In bringing Mumbet’s story to life, Denease does more than reenact history.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.